Linguine and Clams

"I also steamed live clams and put on top as a great garnish top that with fresh oregano and parmesan cheese."

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, saute garlic and scallions in 1/4 cup olive oil until tender (1-2 minutes). Do not brown. Keep heat on low. Add butter.

Step 2

Blanch tomatoes (drop in boiling water for one minute or until skin cracks, peel skin before tomato cools). Chop tomatoes and add to pot.

Step 3

Gently stir in lemon juice, basil, oregano, cayenne pepper and salt. Bring to a boil, stirring constantly. Turn heat to low and let simmer for 1/2 hour. (Note: At this point you can cover pot and let stand for hours until you are ready to serve. Taste test to see what else is needed after herbs and spices have had time to marinade and reheat to boiling.)

Step 4

Open canned clams and drain liquid into pot. Bring to a boil. If needed add chicken stock a little bit at a time until desired consistency. Turn off heat and add clams and parsley. (Note: Clams become very tough and chewy if overcooked.)

Step 5

Spoon clam sauce over cooked linguine and sprinkle with parmesan cheese.